Sunday, May 24, 2009

Barbecue Recipes

It's Memorial Day, and besides remembering our Armed Forces, the one thing that always happens is barbecuing! I love a good barbecue - slices of pineapple, green pepper, and veggie burgers are delicious. One of my other favorite things, though, is making a hot veggie side dish - and why use a pan when you've got the grill? I used to do this all the time at scouting camp in the summers over open fires, and it works just as well on the barbecue

Chop up a bunch of veggies and put them in foil with olive oil and seasonings.

For today's veggies, I'm using a zucchini, half an onion, and a few baby red potatoes cut into bite size pieces. In the past I've used squash, carrots, tomatoes, and fennel. Today's seasonings are salt, lemon pepper, and thyme - other spices I recommend are red pepper flakes, rosemary, or fresh lemon and lime juice.

Make the foil into a pouch of sorts, and but it on the barbecue!

Why dirty a pan when you've already got the grill going? The worst thing when barbecuing is having to worry about something cooking somewhere else. It usually takes a half hour to cook, flipping once halfway through. Potatoes might need a little bit more time to cook.